Relleno para Pavo (Latin Turkey Stuffing)
Status Approved
NameRelleno para Pavo (Latin Turkey Stuffing)
CategorySide dish
Serves/Yieldsenough to stuff 10-12 lb turkey
Prep. Time45-75 minutes
Ok, this is one of the traditional stuffings that I have seen in my house since I was a little kid. It is very good!!! And we can eat it too!!!
A- 1 oz. of pork fatback
2 oz. of cured Ham

B- 1 T. vegetable oil
1 bell pepper, seeded, finely minced
3 sweet peppers, finely minced
1 onion, finely minced
3 garlic cloves, finely minced

C- 1 T. fresh oregano
1 t. salt
1/4 t. wine vinegar
1 Pound of ground beef (or a mixture of pork ,beef and
veal, the best you can get)

D- 1/2 cup of tomato sauce
6 Big pitted and stuffed green olives
1 t. small capers
2 hard boil eggs, in slices
2 roasted peppers, finely chopped
1 cup red or white wine or sherry
2 T. of raisins soaked in Wine (optional)
6 prunes soaked in wine (optional)

Step: 1Clean the pork fatback and score some cuts with the knife, leaving the piece holding together. In a heavy skillet, brown it on high heat and the discard.

Clean the finely chopped ham and fry it in the pork rendered fat.

Lower the heat to low and add all ingredients included in B. Cook stirring for ten minutes. Add all ingredients included in C, mix and cook on medium-high untill the meat is no longer red.

Add ingredients included in D and mix well. Cover and cook on low for about 30 minutes ( if using pork cook longer).

Let the Stuffing cool completely before stuffing.

You can doble or triple this recipe depending of the size of your turkey. Enjoy!

Time submitted: Monday, July 19. 2004 at 14:36:16
Contributed By: Anonymous
This comes from  The Low Carb Cafe
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